Once the skin is golden and crisp, carefully flip each fillet using a spatula and fry for a further 2–3 minutes until just cooked through. If the salmon is browning too quickly, turn down the heat.

WHERE Red Bird WHAT A roughly 7-by-5-foot tree branch sculpture mounted above the Waltham bistro’s open kitchen. Surprise! It’s made from utensils left from a former tenant, the Tuscan Grill.

Tuscan Marinade 1/3 cup olive oil 3 tablespoons lemon juice 2 teaspoons McCormick Garlic Powder 2 teaspoons McCormick Rosemary Leaves, crushed 1 1/2 teaspoons, McCormick Basil Leaves 1 teaspoon ...

Housed in an old Tuscan farmhouse in Mercatale di Cortona, nine female friends from around the U.S. are gathered for a week of Italian cooking classes with chef Faye Hess.